Subj : BH&G 2302
To   : ALL
From : DAVE DRUM
Date : Sun Apr 04 2021 12:16:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Beef Tamale Casserole
 Categories: Beef, Chilies, Squash, Vegetables, Dairy
      Yield: 5 Servings
 
     17 oz Pkg refrigerated cooked beef
           - roast au jus
      1 md Poblano or Anaheim chile;
           - seeded, sliced
      1 md Onion; chopped
      2 tb Butter
      2 tb All-purpose flour
     15 oz Can pinto beans; rinsed,
           - drained
  1 1/2 c  Zucchini and/or yellow
           - summer squash; in 1" pcs
      1 c  Grape tomatoes; halved, if
           - desired
     12 oz Refrigerated cooked polenta;
           - in 1/2" slices
      4 oz Pepper Jack cheese;
           - shredded
    1/2 c  Sour cream
      1 tb Snipped fresh cilantro
           Lime wedges
 
  Set oven @ 350ºF/175ºC.
  
  Heat beef according to package directions. Pour juice into
  2-cup glass measure; add water to equal 1 cup. Coarsely
  shred beef with two forks.
  
  In large skillet cook pepper and onion in hot butter over
  medium heat until tender. Stir in flour. Add juice
  mixture; cook until thickened and bubbly. Stir in beef,
  beans, zucchini, and tomatoes. Transfer to lightly greased
  2-quart (8x8x2-inch) baking dish. Arrange polenta slices
  around edges.
  
  Bake, uncovered, 20 minutes. Sprinkle with cheese. Bake 5
  to 10 minutes more, until cheese is melted. Let stand 5
  minutes.
  
  In small bowl combine sour cream and cilantro. Serve with
  casserole, pass lime wedges.
  
  Serves 4 to 6.
  
  Better Homes & Gardens | September 2014
  
  MM Format by Dave Drum - 11 September 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Clove smells like real cinnamon only more so." -- Neekha.
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